Buffalo Chicken Enchilada Casserole Recipe - #THISGIRLCOOKS


Got a lot of questions last night on one of my latest creations... one of the roomies asked about Buffalo Chicken Enchiladas and since I hate rolling the tortillas because it never turns out the way I want it I made a casserole instead.

What you need:

Buffalo Sauce (I use Frank's Red Hot Brand) - 8 0z of softened cream cheese - 12 corn tortillas - 3 cups of shredded mexican cheese - sliced tomatoes - banana peppers

3-4 boneless skinless chicken breasts (you'll have to cook and shred it) my method.... place in the bottom of a big pot and cover with about an inch of water and boil! Once it's boiling reduce the heat to a medium low and let simmer until the chicken hits 165 on the inside (about 10 minutes - prep that meat thermometer). Once it's cooked place on a plate to cool and then take two forks to shred it up!

Preheat the oven to 375 and spray a 9by13 casserole dish with nonstick cooking spray. Drizzle some buffalo sauce on the bottom of the pan and then take 6 of the corn tortillas and stagger them on the bottom of the pan covering the bottom. Take 1/2 cup of buffalo sauce and pour over.

Take the shredded chicken and mix up with the 8 oz of softened cream cheese. Take half of that mixture and layer on the top of the above.

Now this is where you can get a little creative... I took sliced tomatoes and banana peppers and spread them over the first layer of chicken before spreading 1.5 cups of cheese over.

Then you repeat - 6 more corn tortillas - 1/2 cup of buffalo sauce - the rest of the chicken mixture - your fave toppings - and the other 1.5 cup of cheese. Bake for 25 minutes and BAM!

I topped with some cream cheese - you could go with ranch dressing - or plain greek yogurt.

On Instagram @amandaJoDJ - Highlight Reel #thisgirlcooks for some of my best creations


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